Pork Scallops Over A Warm Mushroom Sauce

1. 1

   Preheat oven to 250 degrees F.

2. 2

   Cut pork tenderloin into six pieces crosswise. Place between sheets of plastic wrap, cut side down, and pound until pieces are about 1/3? thick. Sprinkle each with salt, pepper, and drizzle with lemon juice.

3. 3

   Combine basil, garlic powder, coconut flour and almond meal on a shallow plate.

4. 4

   Place beaten egg in another shallow bowl.

5. 5

   Dip pork pieces into flour mixture, shake off. Then sip into egg mixture, pressing to coat. Place each coated piece on wire rack.

6. 6

   In large saute, melt butter with oil over medium high heat. Cook one or two coated pork pieces at a time, until browned and tender, about 2-4 minutes per side. When each piece is cooked, place on plate in oven to keep warm. Repeat with remaining pork pieces

7. 7

   To prepare the mushrooms, In a large saute pan melt the 1/4 cup butter.

8. 8

   Add the sliced mushrooms and sliced mushrooms. Cook and stir until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the arrowroot flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce.

9. 9

   Add fresh parsley at the last minute.

10. 10

    Spoon the sauce over the pork scallops and serve with fresh rosemary.

* Per serving · 4 servings · Values may vary.